PAN-FRIED TROUT WITH RED ONION AND ORANGE RELISH

Pan-Fried Trout with Red Onion and Orange Relish image

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
1 1 1/3-pound trout, boned, cut in half lengthwise
Yellow cornmeal

Steps:

Grate 1 teaspoon peel from orange. Cut off remaining peel and pith and discard. Cut orange into 1/2-inch pieces. Mix orange pieces, peel and mint in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about 1 minute. Add onion mixture to orange mixture (do not clean skillet). Season relish with salt and pepper.
Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium-high heat. Add fish; sauté until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.